hey guys, new to the forum,
I have been using a 240mm Mac for the last 8 years as my standard chefs knife, and it have finally given up
As I understand it, revealing the hamon line is a matter of enhancing the contrast between the harder and softer steel, in a way similar to how a kasumi
Stefan - think you were posting at the same time I was. didn't see yours right away. +1 to your method. Only difference for me is hand-cut rasps.
Number 2 seems more like what's served at sushi bars because number 1 will result in a chunky sauce, which I've never had at any sushi bar, either in
Hey Luke, what's it like working with a partner? Any advice for someone possibly looking to do the same in the future?